Lion’s Mane “Crab" Cakes

Ingredients:

• 8 oz. lion’s mane mushrooms
• 1 large egg
• ¼ cup panko breadcrumbs
• 2 Tbsp. water
• 2 thinly sliced scallions, green parts only
• Zest of half a lemon
• ¼ tsp. Dijon mustard
• ¼ tsp. Old Bay
• 1 – 2 dashes of hot pepper sauce (Tabasco or similar) (optional)
• 1 – 1 ½ tsp. Worcestershire sauce
• 1 Tbsp. fresh parsley, chopped
• 1 sprig fresh tarragon, chopped (optional)
• Salt and pepper to taste
• 2 Tbsp. butter or vegetable oil for frying

Directions:

1. Slice lion’s mane into half-inch-thick cutlets and sweat in a covered pan over medium heat with 2 Tbsp. of water and a pinch of salt.
2. Once mushrooms have softened (about 5-7 minutes), remove lid and allow moisture to evaporate, but be careful not to brown the mushrooms.
3. Allow mushrooms to cool and then either shred coarsely by hand or chop roughly into ¼-inch chunks.
4. Combine the rest of the ingredients with the shredded mushrooms and allow mixture to rest for at least 15 minutes to blend flavors.
5. Use a ring mold/round cookie cutter to form mixture into four small cakes. 
6. Place frying pan over medium heat and add vegetable oil, butter, or a mixture of both, and brown the cakes evenly while moving as gently as possible to retain shape.

Serve with spicy mayo or Sea Bean Tartar Sauce.